Coffee Hacks - Moka | Lavazza
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- Опубликовано: 2 окт 2024
- Discover how to prepare a quality #coffee with #Moka, thanks to the suggestions of our #LavazzaTrainingCenter experts.
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Founded in Turin, in 1895, as a small family business, today, 125 years later, we continue to export the art of blending all over the world.
*taps the filter
*coffee doesn't move*
Oooh, here following my name 🙈 from Kenya 🇰🇪
If it's made in China, it's Chitalian coffee.
Why are they not uding a Bialetti?
There were no hacks in this video
I have a model from '79. Do you know where I can get replacement parts online?
Ooh I have a pot from '89 and would love to know that too!
LAVAZZA MADE IN UK OR U.S.A. NO MADE IN ITALY OK !!!!!!!!
Why stirring it?
Still have no idea what it tastes like. Just Folgers with a different name?
No, it's an intense espresso-style coffee that can be used in espresso-based drinks, like Latter and Cappuccino.
Un filmuleț făcut de mântuială.
Why some say to put cold water and the other side say to pour boiled water in bottom half?
quicker to make, as you don't have to heat the water so much. But don't use boiled, only hot. Boiling water losses the oxegen as stream so losses some of the ability to carry the flavour
Bialetti instructions say to use cold water because based on their 90 years of scientific testing that's how you get the best flavor.
The Moka water is not supposed to boil, that's not how it works; and starting with hot water will cause it to boil.
To learn correct Moka technique for the best flavor, search for "Annalisa J Moka pot" and "Il Barista Italiano Moka," and "Italian with Bri Moka" plus the illy channel "Moka - coffee@home - English" videos.
"Though everyday usage of these pots does not require much in the way of theoretical understanding, a number of physics papers have been written between 2001 and 2009 providing models for the process, utilizing the ideal gas law and Darcy's law to provide insights into how the pot works, dispelling the popular myth that a moka pot needs to boil water to brew (the water's vapor pressure combined with the expanding gas is sufficient), and offering insights into the dynamics of extraction.[9]...
"The heating of the boiler, A, leads to a gradual increase of the pressure due to both the expansion of the enclosed air and the raised vapor pressure of the increasingly heated water. When pressure becomes high enough to force the water up the funnel through the coffee grinds, coffee will begin to pour into the upper chamber (C). Boiling the water is not necessary - or even desirable - to produce sufficient pressure to brew and extraction temperature is in general not greater than that of other brewing methods.[13][14]
"When the lower chamber is almost empty, bubbles of steam mix with the upstreaming water, producing a characteristic gurgling noise. Navarini et al. call this the "strombolian" phase of brewing, which allows a mixture of highly heated steam and water to pass through the coffee, which leads to rapid overextraction and undesirable results; therefore, brewing should be stopped by removing the pot from the stove as soon as this stage is reached.[13]"
don't listen to the clown @a11oge about the oxygen loss reducing flavor as he does not understand science and does not know the difference between losses and loses. Plus, he cannot spell oxygen. Solubility of coffee in water is highest when you use filtered water, the coffee is dissolved in the water NOT the oxygen. And you should use boiling water as tested by james hoffmann in understanding the moka pot episode #2 and #3. Boiling water increases the starting brew temperature and pressure which allows for a full coffee extraction without keeping the beans in contact with heat too long and changing their flavor.
@@kiyoponnn James Hoffman admitted he doesn't understand the Moka pot and he even said, "It broke me!" He's not a scientist or an engineer. His hacks don't make better flavor than you get by following the official Bialetti instructions to the letter.
Bialetti grosses approximately $200 Million USD per year, and they have their own Science and Engineering Department for state-of-the-art scientific testing, professional taste testing, and product development.
Bialetti is in a highly competitive market, as so many other companies make knockoffs of their Moka; so they're invested in ensuring their Mokas make the best flavor. You can trust their instructions are based on better scientific testing than any Specialty Coffee influencers, like Hoffman, could ever do.
The Moka pot is never supposed to boil the water, that makes the temperature too high for a good extraction and flavor, and it brews too fast.
Cold water has more molecules than hot water does, so it expands more and creates more pressure inside the Moka when gradually heated on a low gas flame or a preheated medium electric stove. The air and water inside the Moka expand enough to push the water down and up through the pipe to the basket where it bathes the coffee powder for the right amount of time at the right temperature and pressure for the best flavor.
Cold water keeps the temperature lower inside the Moka throughout the brewing process, so your coffee won't burn as long as you immediately remove the Moka from the stove the instant you hear it begin to gurgle, then let it finish brewing on your countertop from the residual heat inside the pot.
Stir up the most-concentrated coffee from the bottom with a teaspoon and pour.
Where is it made? If it's made in China, No Thanks.
Can i use milk instead of water??? In the pot ?
Yep
No, you cannot use milk in the Moka pot. That can clog the valve and cause it to explode. Just heat up your milk before you start the Moka, and add it after your coffee is brewed.
Is it the same as expresso coffee?
This one is ground medium-fine for the Moka pot, but it's an espresso coffee. The Moka makes espresso-style coffee that works in espresso-based drinks. Italians always call it "espresso" because in their culture the Moka makes home espresso. When it was invented in 1933, the Moka used the same amount of pressure that the commercial espresso machines used: 1:5 to 2 bars of pressure. The 9 bar espresso machine was invented in 1947.